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Year of the Soup: Week 41

I love fall.  Crisp air, turning leaves, the return of the pumpkin spice latte…so many things to love.  And it finally feels like soup season again!  While I am dying to make some more fall-specific soups (like pumpkin soup – yum!), I had a bit of a hectic schedule this week.  So those will have to come a little later.  Instead I opted for a quick vegetarian chili.  I’ve made and eaten a lot of vegetarian chilis, and I chose this one because it sounded so different from anything I’ve made before.  That’s the whole point, right, trying something new?

While it is something new, I’m not sure this chili is an improvement over my previous favorite recipes.  The main reason is that this chili packs some serious heat.  I’d suggest using only one chipotle chili unless you like spice a lot.  But truthfully, I wouldn’t really recommend this recipe.  It relies too heavily on the spice for its flavor, and the beer actually leaves it a little bitter.  There are definitely better vegetarian chili recipes out there.  Oh well, they can’t all be winners :)

Black Bean Chili

  • 2 chipotle chiles in adobo sauce, drained and minced
  • 2 Tbs. olive oil
  • 2 Tbs. ground cumin
  • 1 large onion, finely chopped (1 1/2 cups)
  • 1 medium red bell pepper, diced (1 cup)
  • 5 cloves garlic, minced (5 tsp.)
  • 2 14-oz. cans black beans, rinsed and drained
  • 24 oz. gluten-free dark beer
  • 1 14-oz. can diced tomatoes
  • 1 cup fresh or frozen corn

Heat oil in 3-qt. pot over medium heat. Add chipotles and cumin; season with salt, if desired. Cook 1 minute, or until fragrant. Stir in onion, bell pepper, and garlic. Sauté 5 to 7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes, and corn. Bring chili to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until thick.

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